BRINED TURKEY BREAST, SWEET POTATOES, SAUSAGE with RED GRAPES

Wouldn't it be great if there were six to eight weeks between Thanksgiving and Christmas?  I think so.  To have a few more days to savor Thanksgiving seems a bit more civilized to me instead of rushing straight into "Black Friday".

This cute turkey was made by my darling niece when she was in 2nd grade. She is now in 7th grade (it kills me). The neck of the turkey is attached to a little bucket into which we place notes describing what each of us are thankful for. This little guy is always the centerpiece and brings a little tear to my eye when he takes the stage. Life is passing way too quickly!


Our Thanksgiving dinner was just right this year.  Every year I complain about cooking the bird.  I've roasted, deep-fried, barbecued, smoked, and had it cooked in a pit.  But at the end of the day I still have to deal with the whole blasted carcass of the bird.  So this year I wised up and bought two turkey breasts and treated it to the most delicious process--brining.  Hallelujah.  It was perfect and no leftover bones and such to deal with.  Here are a few new recipes I tried for today's dinner--all were a success.

Hope your Thanksgiving was lovely!

Brining Recipe (courtesy of Good Housekeeping)

• 1/4 cup(s) sugar
• 1/4 cup(s) kosher salt
• 3 tablespoon(s) coriander seeds
• 2 tablespoon(s) cracked black pepper
• 2 tablespoon(s) ground ginger
• 4 clove(s) garlic, crushed with side of chef's knife
• 1  (about 4 1/2 pounds) whole boneless turkey breast, skin removed and breast cut lengthwise in half
• 2 tablespoon(s) brown sugar
• 2 tablespoon(s) Dijon mustard

Directions

1. Prepare brine: In 2-quart saucepan, heat 1 cup water with sugar, salt, coriander seeds, pepper, and ginger to boiling over high heat. Reduce heat to low; cover and simmer 2 minutes. Remove saucepan from heat and add 3 cups ice water.
2. Place turkey breast in large self-sealing plastic bag with brine and garlic. Seal bag, pressing out excess air. Place bag in bowl or in small roasting pan and refrigerate breast 24 to 48 hours.
3. Preheat oven to 350 degrees F. Remove breast from bag; discard brine and garlic. Rinse bird and pat dry. Place breast on rack in small roasting pan (14 by 10 1/2 inches). Insert meat thermometer into thickest part of breast. Roast 1 hour and 10 minutes.
4. Meanwhile, in cup, mix brown sugar and mustard. Brush mustard glaze over turkey breast. Roast 20 minutes longer or until temperature on meat thermometer reaches 165 degrees F (temperature will rise 5 degrees upon standing). Transfer breast to cutting board and let stand 10 minutes to set juices for easier slicing. Serve hot, or cover and refrigerate to serve cold. 

Note: You may have to buy a bone-in breast weighing about 6 to 7 pounds. Ask the butcher to bone it for you (or do it yourself).

Sweet Potatoes/Yams (this one I made up)

6-8 sweet potatoes or yams (I used Red Garnets, could be Yams, could be Sweet Potatoes, there is a whole debate about the difference)
1 cup brown sugar
3 teaspoons cinnamon
1/2 cup chopped pecans
1/2 stick unsalted butter cut into chunks

Peel and slice the yams and place in a buttered dish.  Combine the sugar, cinnamon, and pecans and sprinkle on top.  Add the butter chunks.  Bake in a 350 degree oven for 90 minutes.  If after one hour it is getting too dark, cover with foil or you could add a few marshmallows on top for the last 30 minutes.

This recipe comes from my friend, Debbie, who served this at her election night party--divine!

SAUSAGE WITH RED GRAPES

8 sausage links (I bought the chicken apple sausage from Costco)
6 cups red grapes
balsamic vinegar to taste (I used about 1/4 cup)

Grill the sausages until dark.  Place the grapes in a heavy pot and place the grilled sausages on top.  Cook at 350 degrees for one hour.  Remove the sausages from the pot and set aside.  Pour balsamic vinegar over the grapes and heat on the stove mashing the grapes as you stir.  After about 15 minutes add the sausages back to the pot and serve.

Phyllis' Pecan Pie with my homemade crust!  Yea, I made pie crust again and it turned out even better than last time.  Click here for Phyllis' recipe.

Pie Crust

1 cup ice cold water
2 1/2 cups flour
1 Tablespoon sugar
1 Teaspoon salt
2 sticks of chilled unsalted butter, diced

Mix flour, sugar, and salt in a chilled bowl (unless your kitchen is already cool, which means you must not live in Arizona)

Add the diced butter to the flour mix and cut in with a pastry blender until the butter is the size of peas

Drizzle about a 1/2 cup of the ice cold water to the mixture and quickly gather it together using a spatula. If you need more water (glue) add a tablespoon at a time. Once it is coming together, divide the dough and wrap it in plastic and place in the fridge for two hours. (If you are not making a double-crust pie you can freeze it for future use.)

Remove the dough and roll (roll, don't stretch) it out onto a floured board. When you have the size you want, fold it in half and place in pie dish. Unfold and gently press into place. If you can, put it back in the fridge for two hours, the gluten will relax and the crust will be more flavorful and flakey.

SAUSAGE AND HERB STUFFING (Barefoot Contessa) and CARROT SOUFFLE (Sam Beall)

Love, love, love this dish! Sweet from the cornbread and a bit of a kick from the spicy sausage. I made a few changes as noted on the recipe. This is my new favorite Thanksgiving stuffing/dressing. Which, by the way, shouldn't it be called dressing when it is cooked outside of the turkey? I think so.

Ingredients


* 16 cups 1-inch bread cubes, white or sourdough (1 1/2 pound loaf) (I made with 1/2 cornbread, 1/2 crusty french bread)
* 8 tablespoons (1 stick) unsalted butter
* 2 cups medium-diced yellow onion (2 onions)
* 1 cup medium-diced celery (2 stalks)
* 2 Granny Smith apples, unpeeled, cored and large-diced
* 2 tablespoons chopped flat-leaf parsley
* 1 tablespoon kosher salt
* 1 teaspoon freshly ground black pepper
* 3/4 pound sweet or spicy Italian sausage, casings removed (I used 1/3 lb sweet sausage and 1/3 lb spicy Italian sausage)
* 1 cup chicken stock
* 1 cup dried cranberries (I omitted)

Directions

Preheat the oven to 300 degrees F.

Place the bread cubes in a single layer on a sheet pan and bake for 7 minutes. Raise the oven temperature to 350 degrees F. Remove the bread cubes to a very large bowl.

Meanwhile, in a large saute pan, melt the butter and add the onions, celery, apples, parsley, salt and pepper. Saute over medium heat for 10 minutes, until the vegetables are softened. Add to the bread cubes.

In the same saute pan, cook the sausage over medium heat for about 10 minutes, until browned and cooked through, breaking up the sausage with a fork while cooking. Add to the bread cubes and vegetables.

Add the chicken stock and cranberries to the mixture, mix well, and pour into a 9 by 12-inch baking dish. Bake for 30 minutes, until browned on top and hot in the middle. Serve warm.

CARROT SOUFFLE


Hmmm, not so great. This is the recipe touted in a few magazines highlighting the fabulous Blackberry Farm and I like to try one new recipe every Thanksgiving. But this won't be made again. Darn. It looked so pretty in the dish. But I think the orange color tricks the taste buds into thinking something sweet is coming down the palate. Nope. I am sharing this with you lest you think everything I make turns out to be delicious and I also liked the picture.

Carrot Souffle
Serves 8

• 1 tablespoon unsalted butter, room temperature, plus more for baking dish
• 2 pounds carrots, peeled and cut into 1/4-inch-thick rounds
• Coarse salt
• 1 cup whole milk
• 1 cup saltine cracker crumbs
• 3/4 cup grated sharp white cheddar cheese
• 1/3 cup very finely chopped onion
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon cayenne pepper
• 3 large eggs

Directions

1. Preheat oven to 350 degrees. Butter a 2-quart shallow baking dish; set aside.
2. Place carrots in a large pot and add enough water to cover by 1 inch. Generously salt water and bring to a boil over high heat. Reduce heat and simmer until carrots are tender and easily pierced with the tip of a sharp knife, about 10 minutes.
3. Strain carrots and transfer to the bowl of a food processor; process until pureed. Transfer carrot puree to a large bowl; stir in milk, cracker crumbs, cheese, onion, butter, salt, black pepper, and cayenne pepper.
4. In the bowl of an electric mixer fitted with the whisk attachment, whisk eggs until foamy. Whisk eggs into carrot mixture until just combined.
5. Transfer carrot mixture to prepared baking dish and bake until puffed and light golden brown on top, 40 to 45 minutes; serve warm.